Esfiha de Queijo
Esfiha filled with cheese.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Casa da Esfiha
Esfiha, in general, originated in the Middle East, specifically Lebanon and Syria. Its introduction to Brazil is largely attributed to Lebanese and Syrian immigrants who arrived in Brazil during the late 19th and early 20th centuries. These immigrants brought with them their culinary traditions, which gradually adapted to local ingredients and tastes, resulting in the Brazilian version of the dish.
Esfiha, including the cheese variant, is a very popular snack and street food in Brazil, particularly in urban centers. It represents the cultural fusion of Middle Eastern culinary traditions with Brazilian tastes, symbolizing the integration of immigrant communities into Brazilian society. Esfihas are commonly found in bakeries (padarias), lanchonetes (snack bars), and specialized esfiha shops, readily available and enjoyed by people of all ages and backgrounds.
Accessibility and Affordability
Esfihas are generally inexpensive, making them accessible to a wide range of consumers. This contributes to their widespread popularity as a quick and convenient snack.
Social Gatherings
Esfihas are often served at parties, gatherings, and informal events, making them a social food. Large platters of various esfihas, including cheese, are a common sight at celebrations.
Regional Variations
While the basic concept remains the same, regional variations in ingredients and preparation methods can be found across Brazil, reflecting local preferences and available ingredients.
Esfiha de Queijo, or cheese esfiha, is a savory pastry characterized by its simple yet satisfying flavors. The dough provides a slightly chewy and doughy base, while the cheese filling offers a creamy, salty, and sometimes tangy flavor profile. The exact flavors can vary depending on the type of cheese used.
The dominant flavor comes from the cheese filling. Minas cheese, a mild and slightly salty Brazilian cheese, is a popular choice, offering a smooth and creamy texture when melted. Queijo coalho, known for its squeaky texture and salty taste, can also be used. Other cheese varieties, such as mozzarella, provolone, or even a blend, might be incorporated to create different flavor nuances. Sometimes, herbs like oregano or parsley are added to the cheese filling for an extra layer of aroma and flavor. The dough itself is typically lightly seasoned, allowing the cheese to be the star of the show. Olive oil is often brushed on the dough before baking, contributing a subtle richness and helping it to brown evenly.
Dough Consistency
Ensure the dough is properly proofed for a light and airy texture. Over-kneading can result in a tough esfiha, while under-kneading will make it difficult to shape.
Cheese Quality
Use high-quality cheese for the best flavor and melting properties. Experiment with different cheese blends to find your favorite combination.
Baking Temperature
Bake at a high temperature for a short period to ensure the dough is cooked through and the cheese is melted and bubbly without burning. Rotate the baking sheet halfway through for even cooking.
Serve Warm
Esfihas are best served warm, allowing the cheese to be at its meltiest and most flavorful. A squeeze of lemon juice can brighten the flavors and add a refreshing touch.
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